Banana Espresso Chocolate Chip Muffins
The espresso in that irregular shaped banana cake was so impressionable that i just had to attempt another recipe with the same banana, espresso combination.
I knew i found gold with Tracey’s Banana Espresso Chocolate Chip Muffins
Cause not only were they easy to whip up, they also have a third delightful ingredient – Chocolate Chips.
While this recipe adopts the convenient muffin method of just mixing wet ingredients to dry ingredients, u do have to set aside time to peel and puree the bananas.
Frankly speaking, i am not a huge fan of measuring pureed bananas in cups. I find that it is not as accurate as the reliable metric measurement. I know i am being a bit of fussypants here, but really, the last thing i wanted was for me to add excess banana puree which would cause the muffins to have this weird wet gummy texture.
Not a biggie, a quick search on the internet revealed the weight of a cup of mashed bananas at 227 grams.
The extra step at weighing was definitely worth the effort cause i got a lovely banana cake done just right with none of that gelatinous, wet, pudding-like interior.
And of course, let’s not be forgetting about that espresso, which added not only an extra depth in the flavour department, but also that mandatory boost of caffeine in your breakfast.
And of course, let’s not forget to set aside a handful of chocolate chips to strew on top of your batter just before they go into the oven!
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips
Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, stir together the bananas, sugars, butter, milk and egg. Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chocolate chips.
Distribute the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.
Muffins can be stored in an airtight container for up to 2 days.
Yields 12 muffins